Homebrew Beer Recipes | Page 2565 | Browse 325,000+ at Brewer's Friend

Author:

Tim Dewald

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2017 3:07 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 63

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2022 3:56 PM

Notes: =============================
2/28/2022

Idea here is a big juicy east coast style ipa but black. borrowing from oakshire imperial odark description
https://www.youtube.com/watch?v=ztkW9v7j3Qo
and
https://oakbrew.com/beers/imperial-odark/
they said specifically they use Weyermann Carafa Special 3

Adjusted recipe here and there. added debittered black malt for color and sugar / base malt adjustments for abv. i think aiming for 9 would be better than 10...

citra mosaic combo for now. might need a little bit of bittering hop to balance high maltiness? or will we get enough from the black malt?

BFC used hothead although nervous using it again here in a dark beer (several mona lisa batches came out weird but that was with unproved malt bill).

could go with standard us05 or london with big starter. or lutra for cleaner profile but since this is a fruity ipa hothead could work hoping it doesnt get stressed.

****************************************
COPIED FROM BIG FAT CATERPILLAR. 2/28/2022
****************************************
=============================
2/11/22 kegged. Fg 9.5 brix with 1.06 wort correction looks like 1.014 for 7.86%abv not bad.
=============================
2/7/2022
brew day was a pain in the ass. tried using biab bag but mash was still stuck on and off, pump on and off, temps all over the place. removed the bag but still stuck. i think the oats.

then the pump was again stuck on knockout, could not get it to work at all. had to siphon the wort out the top and strain with hand strainer smh.

but we got an OG of 1074 for 5.5 gallons - this recipe minus the oats shouldve been 1076 so this counts as pretty close to spot on. so updating the efficiency now from 65 to 58. to reflect this so next time wont have to do this wonky math.

original projected abv was 8.5 but we deliberately over estimated. updated recipe projected abv of 7.8 we were shooting for 8.0

==============================
2/1/2022
bout to rebrew this for tre bday. adjusting volumes and efficiency for most up to date stats. gonna use hothead for time constraint.

could consider pulling some voss off the wheat beer and use that? its not performing so vigorously on the wheat though

==============================
12/3/2021
did not take down FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.

==============================
10/5/2021
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho

==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.

also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY

pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.

TODO : need to fill in AA on sitiva

==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv

==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-

and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa

but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down

Author:

Boozy Mcboozerson

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2021 4:02 AM

Notes: Instead of doing the extra long boil that some use in wee heavys I set aside 2/3 of a gallon and boiled it down to 2.5 cups

Author:

southside_jim

Boil Size: 2.58 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 7/20/2020 8:03 PM

Notes:

Author:

kakent

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2019 3:58 PM

Notes:

Author:

SirMontalbon

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2018 4:42 PM

Notes: 2/11/18:
Brew day. Squeezed the crap out of the bag with my body weight and got almost .8 gallons out. Had to add .5 gallons to the end of the boil to make 5 gallons into the fermenter. OG = 1.076

2/12/18:
4pm: Pitched 2 packs of re-hydrated yeast @ 50°F (10°C) and immediately raised temp to 53.6°F (12°C).

2/14/18:
Finally noticed some bubbles around 3pm.

2/21/18:
Raised temp to 18°C over the next few days.

2/26/18:
Began lowering temp as low as possible to lager until a free keg opens up.

4/10/18:
Finally got a free keg to transfer to. FG = , forced carb at 30psi for 4 days.

4/14/18:
Lowered to 10psi

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 3:49 AM

Notes: 2017 version of the 2015/2016 recipe.

changes :
* gonna do a mini mash for the specialty malts and change out the 2row for extract
* i have a bunch of pilsen extract that was planned for pilsner and belgian but i think i want to do AG for those so i will use the pilsen extract here
* swapping out half the citra for mosaic
* gonna do a 30 minute boil only, just use warrior in bittering
* adding some wheat to this. considered taking out some of the vienna but i think it will be ok for graininess and color

other notes :
* the high high IBU is alarming but if you change the whirlpool additions to flameout i bet it would go down

for mini mash procedure im starting with this :
https://www.northernbrewer.com/learn/partial-mash-walkthrough/

Author:

Janjal Brewing Co.

Boil Size: 23 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: Speise

Priming Amount: 1

Creation Date: 11/11/2017 3:44 PM

Notes: Dilute from 1068 to 1055 by adding 4L of boiled off water into the fermenter. Pitching yeast should mean: 1L of Starter with OG 1040.

Author:

rjgarden

Boil Size: 8.04 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2017 1:16 AM

Notes:

Author:

Baughb

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2017 6:35 PM

Notes:

Author:

cccec

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 8:36 AM

Notes: Liquid Malt Extracts €6.3
Molasses €0.5
Honey €0.5
Sugar €0.5
Dry Malt Extract €2.4
Saaz hops €1.7
-----------------------------
TOTAL €11.9

Author:

Josh Strongarm

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2016 2:30 PM

Notes: Going to pitch on the cake of my 644 sour, should be enough yeast

Pitch at 21C for a day then ramp to 23C

Author:

Tim Dewald

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 2:12 PM

Notes:

Author:

Tdog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 4:11 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 3:22 AM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2015 2:23 PM

Notes:

Author:

Spinneriet Bryggeriforening

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 10:07 AM

Notes: Spiste seg ned til 1.006

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2015 12:33 AM

Notes:

Author:

DoorBrewingCo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.177

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 9:14 PM

Notes: Quadrupel Style Grand Cru. Heavier trappist style, with an ABV hidden behind taste. Should be slightly sweet, but still dry with hints of sweet orange peel and a barrel-aged taste. Be sure to use a blowoff tube when fermenting. Add sweet orange peel in primary, and French Oak secondary. Fermentation lasts three weeks. After ten days, primary is over.